Spicy Chickpeas Cooked Dry (Indian)

Spicy Chickpeas Cooked Dry (Indian)

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Servings: 4
Calories: 468


  • 9 oz Chickpeas kabuli chana
  • 1 tsp Soda bicarbonate
  • 1 Tea bag
  • 2 tbsp Coriander dhaniya seeds
  • 1 tbsp Cumin jeera seeds
  • 1 tsp Red chilli powder
  • 2 tsp Pomegranate seeds anar dana, ground
  • 2 tbsp Mango powder amchur
  • 2 tsp Garam masala
  • Salt to taste
  • 2 Potatoes cut into fingers, fried
  • 1 Ginger adrak, 2 inch piece, julienned, fried
  • 3 1/2 floz Vegetable oil
  • 2 Green chillies
  • 1 Dry red chillies sookhi lal mirch, chopped
  • 1 Onion cut into rings


  • Soak the chickpeas overnight with soda bicarbonate. Next morning, boil the chick peas with the tea bag in plenty of water, on low heat, till tender and the water nearly dries up. Discard the tea bag.
  • Add all the dry spices, salt, fried potato fingers, and ginger; toss well.
  • Heat the oil in a pan; add the chickpea mixture, and toss on low heat for about 10 minutes.
  • Serve hot garnished with green chillies, dry red chillies, and onion rings.
Calories: 468 kcal
Carbohydrates: 47 g
Protein: 9 g
Fat: 28g
Saturated Fat: 4 g
Trans Fat: 1 g
Sodium: 373 mg
Potassium: 761 mg
Fiber: 10 g
Sugar: 8 g
Vitamin A: 308 IU
Vitamin C: 43 mg
Calcium: 68 mg
Iron: 4 mg
Cuisine Indian
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